Mrs. Flibble has just found out that she's to appear on Ready Steady Cook next week. For those who might not know of this cherished British daytime television programme, each contestant must bring a bag full of ingredients that cost under a fiver, with which the celebrity chef will rustle up something snazzy.
Well, always looking to be different, and having overspent on the eggs, she had to improvise on the cut of meat.
*sigh*
One quick slash of her knife and I was duly refrigerated in readiness.
Oh well.
Destined to be turned into some kind of posh omelette... probably by some smarmy egocentric overpaid excuse of a cook that doesn't realise we all hate him.
Hey, Flibbs - good to see ya here again. At least, well, uh, sorta good. Actu'ly my tummy feels kinda swuirmmy ..- .. uhg, gotta go......................
Hmm, kinda grisly, but at least the meat probably won't be gristly.
Red or white? I always figured Flibble for a blue blood.
Well, as the first entry, it's certainly a head of the game.
Does your avatar suggest the likely cooking method?
The only British cooking show I know of to make a hit in the American market was Two Fat Ladies. It seemed everything they cooked up was either boiled or fried in lard or butter. I'm thinking this cut would be best boiled with some potatoes, onion, cabbage, carrots into a hearty savory stew then served with a nice crusty bread. Judging by the size it should serve a firehouse or school quite nicely on a cold evening. Be sure to instruct Mrs. Flibble how to post her results as a contestant as I don't believe you will be in any condition to contribute here for a while.
Hm, I guess after your extremities had landed in the bin
for this other WA, your head was the only useful bodypart left ...
I'd like to point out the consistency of your lighting. The reflections
in the eyes, the shadows on the face and even on the back wall
are how you'd expect them. Very well done!
CalW wrote:
Hey, Flibbs - good to see ya here again. At least, well, uh, sorta good. Actu'ly my tummy feels kinda swuirmmy ..- .. uhg, gotta go......................
Would like to post more, but it's hard without limbs. I thiiiiiink Iiii've just abouttttt *brrrrr* goooot this telekinesiiiiiissi working but it'sssss so cooooold.
canandaigua ph wrote:
so.......would one marinate the roast of flibble?, make a casserole?.......deep fry?
great shot and compilation for the theme Mr Flibble!!!!!!!!!!!!!!
Peter
hmmmmmm......would this go better with white or red??
I've always fancied being made into a broth. One minute, a chunky cheeky, the next minute an eye bobs on by. They'd probaby be a prize to see who could find the brain.
Oh... and you could wimp out and got for the rose.
Photon wrote:
Hmm, kinda grisly, but at least the meat probably won't be gristly.
Red or white? I always figured Flibble for a blue blood.
Well, as the first entry, it's certainly a head of the game.
Does your avatar suggest the likely cooking method?
Yup, the meat's more likely to be a bit squishy than overly robust. Well and truly soft in the head.
To be ahead of the game, as you suggest, I suspect I'd have had to have passed the Mrs. Flibble knife test. Sadly, I seemed to have failed that one quite spectacularly. She's a wily one, that Mrs. Flibble.
Tom Basore wrote:
The only British cooking show I know of to make a hit in the American market was Two Fat Ladies. It seemed everything they cooked up was either boiled or fried in lard or butter. I'm thinking this cut would be best boiled with some potatoes, onion, cabbage, carrots into a hearty savory stew then served with a nice crusty bread. Judging by the size it should serve a firehouse or school quite nicely on a cold evening. Be sure to instruct Mrs. Flibble how to post her results as a contestant as I don't believe you will be in any condition to contribute here for a while. ...Show more →
Ah yes, two fat ladies... fat for a very good reason, although we should speak with respect as one has sadly passed away. Much of the great british heritage owes a debt of gratitude to lard. A fine substance that has transformed the humble spud into the magnificent roast spud.
Godblesstheroastspud.
I reckon I wouldn't provide much sustenance once you've looked past the buffont hair and boney architecture. Don't count on there being any sizeable brainage.
MarcR wrote:
Hm, I guess after your extremities had landed in the bin
for this other WA, your head was the only useful bodypart left ...
I'd like to point out the consistency of your lighting. The reflections
in the eyes, the shadows on the face and even on the back wall
are how you'd expect them. Very well done!
Best,
Marc.
Clearly Mrs. Flibble had to undo her hasty decision to dispose of me, although her idea of cryogenics is somewhat basic.
Consistent lighting? Ahh... just a result of a real head in the real location. Ask Mrs. Flibble.
Yeh its been on TV here for about 2 years now, We also had another version of the show on another station (before the comercial station which currently shows it) which ran for about 3 years before that. So pritty much this format has been around on Aussie TV for about 5 years. How long has it been running over there in the UK?
This is such a fun entry...I thought about something in the refridg or freezer(but not one of my
body parts)
However you accomplished it......I applaud
Patty
After you posted a note on my entry, I went to see your work. Was not at all shocked to see that Mr. Flibble was the photographer who posted this hilarious 'head' shot. Your sense of humor is so refreshing.
Now....off to your website to see what else you've done. I'm sure it's going to be a treat.
You make me laugh and smile from ear to ear. Your current shot as well as your shots from the past are wonderful. Your photographic skills, post processing skills are wonderful but your imagination takes the cake.
Great job!
Tom
As always, Fibbs, you demonstrate your mastery of photography and PS. Please forgive me, though, if I'm not in a frame of mind to find this all that amusing.
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